1 cup quinoa or rice (thoroughly rinsed and drained)
2 scant cups vegetable stock (sub water, but it will be less flavorful)
4 large red, yellow, or orange bell peppers (halved, seeds removed)
1/2 cup salsa (plus more for serving)
1 Tbsp nutritional yeast (optional)
2 tsp cumin powder
1 1/2 tsp chili powder
1 1/2 tsp garlic powder
1 15-ounce can black beans (drained // if unsalted, add 1/4 tsp sea salt per can)
1 cup whole kernel corn (drained)
1 ripe avocado (sliced)
Fresh lime juice
Diced red onion
Add quinoa and vegetable stock to an Xtrema saucepan or stockpot and bring to a boil over medium heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy - about 20 minutes.
Preheat oven to 375 degrees F (190 C) and lightly grease a 12-inch Versa Skillet.
Brush halved peppers with a neutral, high heat oil, such as avocado oil or refined coconut oil.
Add cooked quinoa to a large mixing bowl and add remaining ingredients - salsa through corn. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish.
Bake for 30 minutes covered. Then remove the lid, increase heat to 400 degrees F (204 C), and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more.
Serve with desired toppings (listed above) or as is.
It’s messy. It’s fun. The vegetables fall, food goes flying, there are laughs in the process as much as around the table. And if our safe cookware gets your family laughing at the kitchen table or brings you peace of mind when cooking for yourself, we’ve succeeded.